Sun-Dried Tomato Ratatouille with Herbed Olive Oil

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A sun-drenched vegetable stew featuring sun-dried tomatoes and herbed olive oil, simmered to intensify the Mediterranean flavors. This French recipe (mediterranean), ready in about 55 minutes, pairs eggplant, zucchini, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs eggplant
• 1 lb zucchini
• 4 oz yellow bell pepper
• 1/4 cup sun-dried tomatoes
• 10 oz onion
• 4 cloves garlic
• 1/4 cup olive oil
• 2 tablespoons extra-virgin olive oil
• 1/4 cup fresh basil
• 2 tablespoons fresh thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, heat 1/4 cup olive oil over medium heat until shimmering.
2. Step 2: Add 10 oz diced onion and cook for 5 minutes, stirring occasionally, until golden.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1.5 lbs diced eggplant, 1 lb diced zucchini, 4 oz diced yellow bell pepper, and 1/4 cup drained and chopped sun-dried tomatoes, stirring to combine.
5. Step 5: Add 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally.
6. Step 6: Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
7. Step 7: Stir in 1/4 cup chopped fresh basil and 2 tablespoons fresh thyme, and cook for 2 minutes until herbs are fragrant. Drizzle with 2 tablespoons extra-virgin olive oil before serving.